Lipid oxidation is a complex problem often requiring several approaches to successfully control. Reducing oxygen concentrations can be effective only if substantial oxygen reduction is achieved. Several clean label options exist for free radical scavengers but knowledge of where these antioxidants partition is paramount to efficacy. Metal chelation can be accomplished by numerous compounds but the usefulness of these chelators can be limited by low pH. Reactive oxygen species can be controlled by limiting photosensitizers in food/ingredients and by exclusion of light. For these clean label strategies to work, a working knowledge of the mechanisms of lipid oxidation in each food is needed. This presentation provided insights into these issues with the goal of aiding the development of high quality, clean label products.
Eric A. Decker, Ph.D., Professor and Head of the Department of Food Science, University of Massachusetts, Amhurst speaking on “Clean Label Antioxidants” at the 2018 Clean Label Conference.